BBQing steak for 10-11 people?

What kind of steak is good to make on the barbeque, sliced up, for approx 10 people? What do I buy? Skirt steak?

Any recomendations for a marinade?

Ive never made steak on the BBQ before & I need step by step instructions for dummies. THX!!


ed: to add - the steak will be in addition to burgers, hot dogs, side dishes, etc, defintely NOT the whole main course

Message edited 6/12/2010 11:34:32 PM.

Re: BBQing steak for 10-11 people?

You can do almost any kind of steak. I'd get either London broil (good) or boneless sirloin (better) - and definitely marinate.

A normal portion of meat per person is about 5 ozs. If all you were having was steak, you'd want to make sure to have at least 60 or so ounces (about 4lbs) of steak (remembering that some of that weight is inedible fat and that pre-cooked weight is higher than post cooked) But since you are having other stuff I'd say you are safe with about 2 - 2.5 lbs pre-cooked.

My favorite marinade... and I'm really approximating the measurements cause I just throw stuff in:

1 cup of soy sauce
1/2 cup olive oil
1/3 cup sugar
10 - 12 garlic cloves minced (the more the better for me!)
A good chunk of ginger (2-3 inches) chopped
A few turns of the pepper mill
1/4 cup worcestershire sauce

Dry meat of any excess moisture and stick in a bag with marinade - squeeze out any air and let it chill in the fridge for at least 2 hours. The bag should be about half full of marinade before the meat goes in - if you need more marinade - just wing it using the ingredients above. I usually do it overnight. About an hour before the barbecue take the bag out and put in on a counter. About 12 minutes before cooking add a quarter cup of vinegar (balsamic, red or rice is fine). Zip the bag and move the marinade around to incorporate. Right before cooking put the steaks on a plate and let them rest for 2 minutes... then get them on the flames.

It's hard to tell you how long to cook without knowing the thickness of the steak. For what we buy it's usually about 4 minutes on the first side, 3 on the second for a nice medium rare. The outside should be seared, and it should push in and spring back to your touch. The more it gives, the rarer it is - if it doesn't give at all then you've cooked it to well done and may as well feed it ot the trash! Or to my nephew who likes it overcooked!